Pumpkin cake method 1, ingredients "240 grams of pumpkin puree", "150 grams of glutinous rice flour", "50 grams of low-gluten flour", "20 grams of powdered sugar", "3-4 tablespoons of sesame seeds" Method 1: Peel and remove the pumpkin

Steam the seeds, press into a puree, and let cool for later use. 2: Add glutinous rice flour, flour, and pumpkin puree to a large bowl and knead into a dough until it is no longer sticky (you can adjust the amount of flour by yourself) 3: Add powdered sugar and dough

Knead evenly, divide into eight small pieces, round and flatten, apply a little water on one side, add sesame seeds 4: Add oil to the pan 5: Place the pumpkin cake with the sesame side down, and fry over low heat until

The sesame seeds are fragrant. It will take about 1 minute. 6: Turn over and add water. Do not exceed the height of the cake to prevent the sesame seeds from scattering. Cover the pan and fry the pancake until the water dries up. 7: The reverse side looks a bit like fried pancakes.

Method 2 for mochi pumpkin cake. Ingredients: half a pumpkin, a bowl of flour, and 4 to 5 tablespoons of honey. Method 1. Peel the pumpkin and cut it into small pieces. Steam it in a cup of water in an electric pot. 2. Press the cooked pumpkin into a puree and add flour in batches.

.Mix the honey into a smooth and non-sticky dough (if you don’t have honey, you can use white sugar instead) 3. Shape the dough and fry it in oil until both sides are golden!! 4. (Oven version) Place the shaped dough into the oven for about 20 seconds

~25 minutes to complete!! (The oven version of the dough should not be too thick to avoid the skin being burnt and the inside being uncooked!!) Pumpkin cake recipe three, ingredients: 400g pumpkin, about 200g glutinous rice flour, 30g fine sugar, white

Sesame and oil Method 1. Peel the pumpkin and cut into thin slices, steam in the steamer until soft.

2. Put the steamed pumpkin in a basin and press it into a puree, add sugar and mix well. The amount of sugar can be increased or decreased according to your own taste.

3. Put the glutinous rice flour into the plate and mix it with the pumpkin puree (remember not to add water, the pumpkin puree already contains a lot of water, if it feels too soft, add a small amount of rice flour) and then knead it into a dry dough. Personal experience, the dough is too soft

If it is too wet and soft, it will not be easy to shape and will stick to the pan when fried.

4. Divide the dough into small balls, roll each portion into a small ball, and then gently flatten it into a cake base.

5. After the oil is hot, put the cake base into the pot and fry slowly over low heat until it bulges slightly and is slightly larger than the original size. Be careful to turn it to avoid burning it. Fry both sides until golden brown and sprinkle a small amount of white on the surface.

Sesame seeds and it's ready to serve.